Inspiration Guide

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PRECISE MEASUREMENTS
It’s important that your measurements and ratios are as precise as possible.
TEMPERATURE
Temperature is a key factor to consider when making a dough.
When recipes call for liquid ingredients to be at a specific temperature,
it is very important to follow this instruction.
The best temperature for liquid ingredients is typically around 90–100°F.
This temperature is ideal for instant yeast to dissolve, multiply, and feed—the
process that leads to the perfect rise.
TEXTURE
The texture of the dough may vary between recipes. A recipe may call for a soft
and supple dough, a firm and tough dough, or a slightly wet and sticky one.
Regardless of which dough type the recipe calls for, the dough texture should visually
appear smooth and held together (unless otherwise noted in the recipe).
5 keys to making
the perfect dough
The SteamCrisp Bread function gives breads a greater rise, retains
moisture, and delivers the perfect color and crust. Baking is a science, and
a recipe—in the professional world of baking—is referred to as a formula.
PROOFING
When it comes to proofing, there are a couple tricks for checking
if a dough is fully proofed. The most accurate is the “poke test.”
Besides the poke test, you can also judge the proofing by the size of the dough,
which should double after proofing is complete.
PERFECTLY PROOFED
HUMIDITY
Excess humidity can result in overly wet dough,
whereas a very dry environment can dry out your dough.
If your dough is too wet, try adding a tablespoon of flour at a
time and mixing it in until the dough is no longer soggy.
If your dough is too dry, try adding a tablespoon of water at
a time and mixing it in until the dough is smooth and soft.
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You should be able to see that
all ingredients are incorporated.
When transferring the dough, no ingredients
should stick to the sides of the mixing bowl.
If you poke perfectly proofed dough with your finger, the indentation will hold its
shape and disappear slowly. If more proofing is needed, the dough will spring back
and not hold the indentation.
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